A rich, velvety cheese soup made with aged alpine cheese, white wine, and a touch of garlic, a warming staple of mountain cuisine in Liechtenstein.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic soup cup
Garnishes: chives, croutons, grated cheese
Accompaniments: crusty bread
Instructions
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1
Melt butter in a heavy pot over medium heat. Sauté onion and garlic until soft and translucent, about four minutes.
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2
Sprinkle flour over the onions and cook, stirring, for two minutes to form a light roux without browning.
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3
Add white wine and stir until absorbed. Gradually whisk in vegetable broth, ensuring no lumps form.
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4
Bring to a gentle simmer and cook for ten minutes. Reduce heat to low and add grated cheese in small handfuls, stirring constantly.
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5
Stir in cream, season with white pepper and nutmeg. Cook gently for five minutes, never allowing the soup to boil once cheese is added.
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6
Serve in warm bowls topped with croutons and fresh chives.
Did You Know?
Liechtenstein produces several distinctive alpine cheeses despite its tiny size, and cheese soup is the best way to showcase their melting qualities.
Chef's Notes
Equipment Tips
- heavy pot
- whisk
- grater
Garnishing
chives, croutons, grated cheese
Accompaniments
crusty bread
The Story Behind Chäsesuppe
Cheese soup represents the alpine dairy tradition at the heart of Liechtensteiner cooking. For centuries, the principality's mountain pastures produced excellent cheeses, and this soup was developed to use aged cheese that had become too hard for slicing. The addition of white wine reflects the influence of neighboring wine-producing regions, while the velvety texture showcases the superb melting quality of alpine cheeses that have been produced in these mountains since medieval times.
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